Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Orange and honey coconut cake with coconut cream recipe

1 star
2 star
3 star
4 star
5 star

8 ratings

This dense and decadent dessert is not only packed with sweet honey, zesty orange and creamy coconut flavours - it's also armed with a secret ingredient: using cannellini beans in the mixture helps to add goodness as well as a richness of texture! See method

Serves 8
20 mins to prepare and 40 mins to cook, plus cooling
307 calories / serving
Vegetarian

Ingredients

1 x 400g tin cannellini beans, drained
175g caster sugar
3 medium eggs
150g self-raising flour
1 heaped tsp honey
2 oranges, zested
25g (1oz) desiccated coconut
1 tsp baking powder

For the orange syrup

2 large oranges, 1 zested and both juiced, plus extra zest to decorate
85g icing sugar

For the coconut cream

1 x 400ml tin full-fat coconut milk, chilled overnight
55g icing sugar, sieved

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1290kj
307kcal 15%
Fat
14g 19%
Saturates
10g 52%
Sugars
37g 41%
Salt
0.3g 4%

of the reference intake
Carbohydrate 42.8g Protein 5.9g Fibre 3.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line and grease an 18cm (7in) cake tin. Put a mixing bowl in the fridge to chill. Empty the beans into a sieve and rinse thoroughly under warm water. Leave to drain before transferring to a food processor. Add the sugar and pulse to combine.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Add the eggs, one at a time, pulsing until combined. Continue to pulse, adding the flour and honey. Add the orange zest, desiccated coconut and baking powder and continue pulsing until combined.
Pour the wet cake mixture into the prepared tin and bake for 40 minutes, or until the cake is risen and golden.
Meanwhile, make the orange syrup. In a small pan, simmer the orange juice and zest with the icing sugar until syrupy. Remove the cake from the oven and pierce all over with a skewer. Pour the hot syrup over the cake and set aside to seep in and cool.
For the coconut cream, open the tin of coconut milk and spoon the ‘solid’ coconut cream at the top of the tin into the pre-chilled mixing bowl, leaving all the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until thickened. Sift over the icing sugar and gently mix together. Scatter a little extra orange zest over the cake and serve in slices with a dollop of the coconut cream on the side.